Infrared heating for dry-roasting and pasteurization of almonds

Journal of Food Engineering

Volumn 101, Issue 3, 2010, Pages 273-280

  Yang, Jihong ^a,b   Bingol, Gokhan ^c   Pan, Zhongli ^b,c   Brandl, Maria T ^c   McHugh, Tara H ^c   Wang, Hua ^a  

^a NORTHWEST A F UNIVERSITY   (China)

^b UNIVERSITY OF CALIFORNIA   (United States)

^c WESTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Almond; Dry roasting; Hot air; Infrared; Pasteurization; Salmonella

Indexed keywords

ALMOND; DRY-ROASTING; HOT AIR; INFRARED; PASTEURIZATION;

ACTIVATION ENERGY; BACTERIOLOGY; HEATING; PROCESSING; REACTION KINETICS; SALMONELLA;

CALCINATION;

BACTERIA (MICROORGANISMS); PEDIOCOCCUS; PRUNUS DULCIS; SALMONELLA; SALMONELLA ENTERICA;

EID: 77955712194     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.07.007     Document Type: Article

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